- 1 pound sea scallops
- 1/2 cup extra virgin olive oil
- Juice of 2 limes
- 6 shallots, finely diced
- 2 small bunches cilantro, leaves only, coarsely chopped
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 recipe Watercress and Avocado salad (recipe follows)
Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into 1/4-inch horizontal slices.
Combine marinade ingredients in a small bowl. Add scallops and toss to coat. Marinate, covered, in refrigerator 5 minutes or as long as a half hour. (Any longer and the acid in the lime juice would overcook the seafood.)
Meanwhile prepare Watercress and Avocado Salad, reserving avocados.
To serve, divide dressed watercress salad among 6 serving plates. Arrange a circle of scallops in center of each and garnish with avocado slices along the side. Spoon leftover marinade over scallops and avocado. Serve cold.